Butter chicken Indian recipe
How can I add vegetables in it in any way? 😁
The dish consists of spices, onions, garlic, ginger and some cashews.. Is it sweet? sweet
I cooked the original way, and added carrots, two types of onions, two types of radishes, beans, and a little pumpkin
The idea is that you fry all these vegetables with butter and let them cook for 15 minutes on a low heat, then mix them with a blender,
and in the end it becomes chicken sauce.
The chicken is seasoned with yogurt and spices. I sauté it in a frying pan with some butter until it takes color.
And this is a recipe from the internet for it, you can take inspiration from it and apply my method
To marinade the chicken:
- Ginger: 1 teaspoon (crushed)
- Dry coriander: a teaspoon
- Garlic powder: one teaspoon
- Hot red pepper: one tablespoon
- Garam masala: one tablespoon
To prepare the sauce:
- Green pepper: 1 piece (finely chopped)
- Tomatoes: 4 pieces (cut into cubes)
- Butter: a tablespoon
- Ginger: 1 tablespoon (fresh / grated)
- Tomato paste: a can
- Hot water: half a cup
- Cooking cream: a third of a cup
- Sugar: a pinch
- Salt: a pinch
- Onion: 1 piece (finely chopped)
- Garlic: 4 cloves (mashed)
– Chicken breast: 4 breasts (washed and cut)
How to prepare
1. Heat the olive oil in a frying pan, then sauté the chicken in it and stir-fry over medium heat for 12 minutes.
2. Remove the chicken from the pan and place it on a side plate on paper towels.
3. In the same pan, melt the butter, put the onions, garlic and ginger and mix until the onions wither.
4. Add green peppers, chopped tomatoes, tomato paste, a pinch of salt and sugar, and mix the ingredients well.
5. In an electric blender, put the sauce mixture and grind it well.
6. Put the ground sauce in a saucepan and pour half a cup of water over it, or according to the thickness of the sauce.
7. Add the chicken pieces to the sauce and bring to a simmer.
8. Add the coriander and cooking cream and stir gently without putting a lid on the pot.
9. Remove the mixture from the heat and serve it with white rice.
From Madam’s Kitchen website